About Me

Thursday, December 21, 2006

A recipe

I have finished dad's socks; they have been shipped off (with mom's socks) to the parents, and will arrive in time for Christmas. Whee!

Baby dress is also done, for the baby who was due on Saturday but has not yet arrived. Her mother is going to the hospital today to give her a little "inducement".

Pics to come shortly. Though, happily, dad's second sock looks much like the first, so you could just imagine the last picture doubled.

As a result of the FO frenzy, last night I found myself with no knitting demanding attention (what's that you say? I can't hear you. Did you say something about a "Kool-Aid lace sweater"? Did you say "Somewhat Cowl sweater"? I do not understand you; you'll have to speak up). I've brought out the yarn for the baby blanket I plan for the February baby, but in my swatching I have discovered I need a bigger needle, and I cannot borrow such needle from a friend until tomorrow.

So, I stopped in a farmer's market on the way home and picked up some collard greens and onions, and made a very fine soup, if I do say so myself.

And so, in my first official Departure from Knitting Entries, a recipe of sorts:

Collard Green SoupServes 2, with leftovers

Remove the tough ribs from a bunch of collards and tear the leaves into eatable pieces. Wash them.

Chop two small onions and smash several (about five or six) cloves of garlic. Melt a tablespoon of butter in a largish pot over medium heat and saute the onions and garlic. When the onion is soft, splash in some soy sauce.

(I added the soy sauce because I lacked bacon or ham or some other smoky, salty thing, the usual accompaniment to collards. I probably put in a couple tabelspoons, enough to give some flavor but not enough to taste of soy sauce.)

Add about 1/3-1/2 cup of white wine, and boil for a few seconds to cook off the alcohol. Pour in two cans of less-sodium fat free chicken broth (see how healthy this is?). Bring to a boil, then stir in the collards. Cover and simmer for 1/2 an hour.

Drain and rinse a can of white beans and add them. Simmer another fifteen minutes, or until beans are soft. Then season to taste with cumin (for more smoky flavor), salt, pepper, and cayenne. I made mine spicy with plenty of pepper and cayenne. Simmer another five minutes or so.

This was really delicious, and scary healthy. Low fat, high fiber, vitamin rich, and perfect for my sweetie, who has a bad cold. Sheesh.

In other news: Kimono Angora is on sale at WEBS. What's that you say? I already have 11.5 skeins of Kimono Angora burning a hole in my yarn stash? You'll have to speak up--I can't hear you over my drooling....